How To make Tenderloin Steaks with Pepper Jelly Sauce

Chef Tom Celeriac Mash, Chipotle Crusted Pork Tenderloin, and Spicy Red Pepper Jelly pt 1

Fox 21/27 Morning News, Roanoke, VA, Chef Tom Williams prepares Chipotle Crusted Pork Tenderloin with Red Pepper Jelly and Mash Celeriac, Pt 1

Dry Brined Pork Tenderloin with a Texas Pepper Jelly kick

In this video I show you how to use the dry brine method on a couple of pork tenderloins. Of course I add a little Texas Pepper Jelly Rib Candy glaze.

Pork belly the Chinese classic way, Hong Shao Rou 红烧肉

This red braised pork belly is one of my childhood favorite dishes. Now this is my kids favorite! My mom made this for me all the times, now I am making for my circus ????
Ingredients:
4 lbs pork belly
3 tbsp sugar
4-5 slice of ginger
4 star anise
2 bay leaves
1 tsp Sichuan peppercorn
2 green onions
1/3 cup cooking wine
1/4 cup light soy sauce
1 tbsp dark soy sauce


#shorts #chinesefood


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Easy Glazed Pork Chops

RECIPE!

Inspired by

Ingredients
- 4 thick cut pork chops
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 4 Tbsp. brown sugar
- Olive oil

1. In a bowl, combine spices (paprika, cayenne pepper, garlic powder, black pepper and salt)

2. Rub the pork chops in the spices.

3. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes each side or until they are browned. Once they are browned, add a tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.)

4. Bake at 350˚F/ 175˚C for 15 minutes, to make sure the pork chops are cooked through.

5. Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Spicy & Sweet Glazed Pork Tenderloins

Visit SkylakeRanch.com to see our full range of pomegranate products!

Here are two ways to prepare pork tenderloin. Lets be honest, once you try these recipes you will need to prepare two tenderloins to satisfy the eating frenzy. One is spicy and the other has a sweet glaze. The juice from the pan is to die for! Be prepared to soak it up with a hearty piece of bread.

Full recipe:

serves 6 to 8

Ingredients:

Meat Prep:
2 -1 1/2 pound pork tenderloins
1/2 cup Skylake Ranch Pomegranate Marinade
2 Tablespoons kosher salt
Small tinfoil pan (about 8 by 10 inches)

Cherry Glaze:
1 cup Skylake Ranch Pomegranate Tart Cherry Jelly
3 Tablespoons Brandy

Pepper Glaze:
1 cup Skylake Ranch Pomegranate Pepper Jelly

Directions:

Meat Prep:
Place both pork tenderloins in a resealable bag and cover with the Pomegranate Marinade. Place in refrigerator for 4 hours or overnight.
Heat a grill to 350 degrees. Remove pork from marinade and cover each tenderloin with 1 tablespoon of kosher salt. Sear on grill for 3 minutes on each side. Place in the tinfoil pan and turn down burners by half (or place on cool side of the grill) and cover tightly with foil.

Meanwhile place the Pomegranate Tart Cherry Jelly in a sauce pan and heat on medium high until bubbly. Add the brandy and cook for 2 minutes then remove from heat.

After the pork has cooked for 5 minutes spoon 1/3 rd of the Pomegranate Cherry and Brandy mixture over one tenderloin then spoon 1/3 rd of the Pomegranate Pepper Jelly over the other, cover and repeat this till pork is 145 degrees in the center (about 15 minutes). Remove from grill and let it rest with foil on for about 10 more minutes. Slice and put any remaining jelly sauce on pork then put the drippings from the pan in a gravy boat to drizzle on to your liking.

Recipe and video prepared at Skylake Ranch.

Music attribution:
Carefree by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

How To Make Bell Pepper Coulis | Chef Jean-Pierre

Hello There Friends, Bell Pepper Coulis is one of my most favorite sauces. Such a versatile sauce that can be paired with so many different dishes. I use this Bell Pepper Coulis in many of my recipes and I'm sure you will incorporate it to some of your recipes too! Let me know what you think in the comments below.

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